Production of the potential sweetener 5-ketofructose from fructose in fed-batch cultivation with Gluconobacter oxydans

Elena Herweg, Marie Schöpping, Katja Rohr, Anna Siemen, Oliver Frank, Thomas Hofmann, Uwe Deppenmeier, Jochen Büchs

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Abstract

Sweeteners improve the dietary properties of many foods. A candidate for a new natural sweetener is 5-ketofructose. In this study a fed-batch process for the production of 5-ketofructose was developed. A Gluconobacter oxydans strain overexpressing a fructose dehydrogenase from G. japonicus was used and the sensory properties of 5-ketofructose were analyzed. The compound showed an identical sweet taste quality as fructose and a similar intrinsic sweet threshold concentration of 16.4 mmol/L. The production of 5-ketofructose was characterized online by monitoring of the respiration activity in shake flasks. Pulsed and continuous fructose feeding was realized in 2 L stirred tank reactors and maximum fructose consumption rates were determined. 5-Ketofructose concentrations of up to 489 g/L, product yields up to 0.98 g5-KF/gfructose and space time yields up to 8.2 g/L/h were reached highlighting the potential of the presented process.

Original languageEnglish
Pages (from-to)164-172
Number of pages9
JournalBioresource Technology
Volume259
DOIs
StatePublished - Jul 2018

Keywords

  • 5-Ketofructose
  • Fed-batch fermentation
  • Fructose dehydrogenase
  • Gluconobacter oxydans
  • Sweetener

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